Gluten-free Pumpkin Bread
1 cup oat flour
3/4 cup light brown sugar
2 tablespoons pumpkin spice
4 teaspoons baking powder
1 teaspoon salt
3/4 cup pumpkin purée
2 eggs or vegan egg replacer
2 tablespoons coconut oil
8 ounces whipped cream cheese
3 tablespoons powdered sugar
For the bread:
Preheat oven to 350 degrees.
Line an 8.5” x 4.5” inch loaf pan with parchment paper.
In a medium sized bowl, whisk together dry ingredients.
Add eggs, pumpkin purée and coconut oil to dry ingredients, mix well.
Pour batter into lined loaf pan.
Bake for 30-40 minutes at 350 degrees. Loaf is ready when a toothpick inserted into the center comes out clean.
Transfer to cooling rack and remove loaf from pan. Cool 30 minutes before frosting.
For the frosting:
Whisk whipped cream cheese and powdered sugar together until smooth.
Top with chopped or diced almonds.
Recipe by Cobi Kanani